Butter Chicken (Murgh Makhani)
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Ingredients
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2 teaspoons garam masala
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2 teaspoons tandoori masala powder
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2 teaspoons Madras curry powder
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1 teaspoon ground cumin
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½ teaspoon ground cardamom
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½ teaspoon ground cayenne pepper
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salt and ground black pepper to taste
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1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
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3 tablespoons butter, divided
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1 yellow onion, chopped
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4 cloves garlic, minced
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1 tablespoon lemon juice
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2 teaspoons chopped fresh ginger
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1 cup tomato puree
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1 cup half-and-half
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¼ cup plain yogurt
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⅓ cup cashews
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1 bunch fresh cilantro, stems removed
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Gather the ingredients.
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Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
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Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
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Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
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Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
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Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.